Recipe: Manhattan Vegetable Chowder

MANHATTAN VEGETABLE CHOWDER

3 tbsp. olive oil
1 1/2 cups diced onion
1/2 tsp. smoked paprika
Salt
1 cup diced carrot
1 cup diced celery
1 cup fennel, cored, halved and thickly sliced
1 cup diced zucchini (courgettes)
1 tsp. fresh thyme
1/2 cup dry white wine
6 cups light vegetable stock
2 lbs. fresh plum tomatoes, peeled, seeded and diced with juice (or one 28-ounce can of diced tomatoes)
1 bay leaf
1/2 tsp. dried marjoram
1/2 tsp. dried oregano
Pinch of chili flakes
2 cups peeled, diced russet potato
1 tsp. finely grated orange zest
1 tbsp. fresh orange juice
Hot pepper sauce, to taste
Lemon juice, to taste
Freshly ground pepper, to taste

Heat olive oil in large saucepan over medium heat. Add onions, smoked paprika and a pinch of salt and cook, stirring occasionally, until soft but not browned, about 10 minutes.

Add carrots, celery, fennel, zucchini and thyme, season with a little more salt and cook for another 5 minutes, stirring often.

Pour in white wine, increase heat to high and bring to a boil. Add vegetable stock, tomatoes, bay leaf, marjoram, oregano and chili flakes. Return to a boil, add potatoes and reduce heat to medium. Simmer for 30 minutes.

Add orange zest and juice along with a dash of hot pepper sauce and continue to simmer until vegetables are soft. Taste and adjust seasonings with lemon juice, salt and freshly ground pepper.

Makes 6-8 servings
Source: The Best of Vegan Cooking by Priscilla Feral